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  • Lauren

Pumpkin Coffee Cake

Say hello to the most tender gluten free, vegan coffee cake with a perfect pecan crumble! Completely wholesome! No processed gums and additives that are put into gluten free flour mixes. Numerous nutritional benefits from whole grain oats, almonds and pumpkin that make this a wonderful start to the day or a guiltless treat. Plus they are DELICIOUS! I'm a sucker for all baked goods!


3 1/2 Tbs gluten free oat flour

3 1/2 Tbs unrefined melted coconut oil

1/4 cup unrefined coconut sugar

1/2 cup chopped pecans

1/4 tsp cinnamon


2 cups gluten free oat flour (I make my own see notes)

1/2 cup almond meal (may use blanched almond flour)

1 tsp baking soda

1/2 tsp baking powder

2 tsp pumpkin pie spice

1/4 tsp pink salt


1 cup pure pumpkin puree

1 flax egg (may use regular)

1/4 cup melted unrefined coconut oil

1/4 cup unrefined coconut sugar

1/4 pure maple syrup

1 tsp pure vanilla extract

Preheat oven to 350. Line 8x8 dish with parchment paper (lightly spray the dish with oil and the paper adheres easily).

Make your crumble: In a small bowl, mix all ingredients together with a fork and set aside.

In a medium bowl, whisk your dry ingredients together until thoroughly combined.

In a large bowl, whisk your wet ingredients together. Add the dry ingredients, half at a time and mix until just incorporated and no flour is seen. The batter will be thick, I used my hand mixer.

Transfer to baking dish and spread evenly with a spatula. If too sticky, lightly wet the spatula with water to spread.

Bake 35 minutes until toothpick come out clean. Let cool on wire rack for 30 minutes before removing from dish. Continue to let cool on wire rack at least 1 hour before cutting.

Cool completely and store at room temperature for up to 1 week in sealed container. Watch the reel here

Note: To make oat flour, place gluten free rolled oats in high speed blender and blend until powder (1-2 minutes). Sift or use strainer to clear any course pieces.

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